Ingredients:

  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Juice of 1/2 lemon
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, combine rice, water or broth, olive oil, and salt. Bring to a boil.
  2. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
  3. Fluff rice with a fork and keep warm.
  4. In a large skillet, melt butter over medium heat.
  5. Add minced garlic; sauté until fragrant.
  6. Stir in smoked paprika and red pepper flakes.
  7. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
  8. Remove shrimp from skillet and set aside.
  9. In the same skillet, whisk in flour until combined; cook for 1 minute.
  10. Gradually whisk in heavy cream, cooking until slightly thickened.
  11. Stir in Parmesan cheese, lemon juice, and season with salt and pepper.
  12. Return shrimp to the skillet, tossing to coat with the sauce.
  13. Serve shrimp over a bed of rice, garnished with fresh parsley.